Cookery

• Entrée


  (in the classical menu) the courses after the Grosse piece
• Types of entrees


  • Cold entrees
  • Hot entrees
• Entrees


  • Usually served as the main dish with suitable vegetable and salad garnishes
  • Frequently described as simple dishes on the menu, where they appear in various categories, such as hot snacks garnishes for main dishes and specialties of the day
  • Cut up before being cooked, do not require the same methods of preparation as the grosses pieces which are prepared in single large pieces
• Degrees of doneness in meat


  • Rare
  • Medium Rare
  • Medium
  • Well Done
• Rare


  When pressed with a finger, the meat is very soft with jelly like texture
• Medium Rare


  When pressed with a finger, meat feels springy and resistant
• Medium


  When pressed with a finger, meat feels firm and there is a definite resistance
• Well Done


  When pressed with a finger the meat feels hard and rough
• Nutrient content of meat


  • Water
  • Protein
  • Fat
  • Carbohydrates
  • Vitamins
  • Minerals
• Protein in meat


  High-quality protein is the major constituent of meat after water, accounting for about 20 percent of its weight. Meat contains 7 grams of protein per ounce
• Fat in meat


  Content can vary widely, according to the grade of meat and its cut
• Carbohydrates in meat


  Meat contains very little carbohydrates, glycogen, found in liver and muscle tissue is present when the animal is alive, but the glucose that makes up the glycogen is broken down to lactic acid during and after slaughter
• Vitamins in meat


  Meat is an excellent source of certain B vitamins – thiamin (B., riboflavin (B2), pyridoxine (B6), vitamin (B12) niacin and some folate. Niacin is obtained from tryptophan, an amino acid plentiful in meats and milk
• Minerals in meat


  Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace minerals

  
• Safe cooking temperatures for various meat


  • Beef, rare: 52°C/125°F
  • Beef, medium: 57°C/135°F
  • Beef, medium well: 68°C/155°F
  • Beef, well done: 71°C/160°F
  • Ground beef: 74°C/165°F
  • Pork: 71°C/160°F
• Market forms of meat


  • Fresh meat
  • Chilled meat
  • Cured meat
  • Processed meat

  
• Primary cuts of meat


  • Beef
  • Veal
  • Lamb
  • Pork

  
• Marinade


  A good marinade will add flavor to your favorite meat and make it more tender and juicy
• Components of a marinade


  • Acid (e.g. lemon juice, vinegar, yogurt, wine)
  • Oil
  • Herbs and/or spices
• Marinating guidelines


  • Meat and poultry are generally marinated for 2 hours up to 2 days
  • Seafood and fish should be marinated for no longer than one hour
  • Use a non-reactive container - steer clear of aluminum, copper, or cast iron
  • Wait for your marinade to cool down before pouring over the meat
  • Always refrigerate your meat while it's marinating
  • Never reuse marinades
• Types of marinades


  • Pineapple Marinade
  • Pork Chop Marinade
  • Jamaican Jerk Marinade
  • Pork Rib Marinade
  • Teriyaki Marinade
  • Pork Chop and Tenderloin Marinade
  • Bourbon Marinade
  • Mustard-Vinegar Marinade
• Mise'en place


  Preparing and organizing ingredients and equipment before cooking
• Meat


  Flesh of cattle (beef and veal), sheep (lamb) and pigs (pork)

  
• Composition of meat


  • Water
  • Protein
  • Fat
  • Carbohydrates
• Muscle fibers


  • Lean meat is composed of long, thin muscle fibers bound together in bundles
  • Fine-grained meat is composed of small fibers bound in small fibers
  • Coarse-textured meat has large fibers

  
• Connective tissue


  • Network of proteins that bind the muscle fibers together
  • Collagen (white connective tissue that dissolves or breaks down by long, slow cooking with liquid)
  • Elastin (yellow connective tissue and is not broken down in cooking)
• Basic preparation methods of meat


  1. Washing

  2. Skinning

  3. Dicing

  4. Trimming

  5. Slicing

  6. Seasoning

  7. Coating
• Different kinds of meat and its source


  • Pork (meat from domesticated pigs)
  • Beef (meat from cattle over one year old)
  • Lamb (meats of domesticated sheep)
  • Carabeef (meat from carabao)
  • Chevon (meat from deer/goa)

  
• Primal cuts


  Large sections that beef and pork are divided into

  
• Forequarter and hindquarter


  Sections that a side of beef is divided into
• Barding


  Adding surface fat to meat to protect it from drying out during cooking
• Maillard reaction


  Complex reaction that takes place when meats are browned by roasting, broiling or sauteing